PECAN PIE RECIPE BY MARY BERRY
Provided by: Mary Berry
Yield: Serves 6
To make the pastry, measure the flour and icing sugar into a large bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
Add the egg yolk and 1 tablespoon cold water and mix until it comes together to form a firm dough.Wrap in clingfilm and leave to rest in the fridge for about 30 minutes. Preheat the oven to 200°C/fan 180°C/gas 6.
Roll out the dough on a lightly floured work surface and use to line a 23cm loose-based fluted flan tin. Prick the pastry all over with a fork, line with non-stick baking parchment or foil and fill with baking beans. Bake blind in the preheated oven for 15 minutes. Remove the baking beans and paper or foil and return the pastry case to the oven for 5 minutes or until it is pale golden and dried out. Remove from the oven and reduce the temperature to 180°C/fan 160°C/gas 4.
To make the filling, beat the butter with the sugar. Add the eggs, maple syrup and vanilla extract and beat well.
Put the tin on a baking tray, arrange the pecan halves over the pastry flat-side down, then pour in the filling. Bake in the preheated oven at the reduced temperature for 30–35 minutes or until set. The filling will rise up in the oven, but will fall back on cooling. Leave to cool, then serve warm with cream or ice cream.
PECAN PIE WITH MAPLE CREAM RECIPE | BBC GOOD FOOD
Provided by: Tom Kerridge
Categories: Afternoon tea, Dessert, Treat
Total time: 1 hours 30 minutes
Prep time: 30 minutes
Cook time: 1 hours
Yield: Serves 10-12
|150g unsalted butter , softened|
|80g golden caster sugar|
|2 large egg yolks , lightly beaten|
|250g plain flour , plus extra for dusting|
|250g pecans , toasted|
|3 large eggs|
|55g golden caster sugar|
|100g golden syrup|
|50g unsalted butter , melted|
|½ tsp sea salt , plus extra for sprinkling|
|1 tbsp vanilla extract|
|1 tbsp bourbon whisky (optional)|
|300ml double cream|
|3 tbsp maple syrup|
- To make the pastry, beat the butter and sugar together in a large bowl until light and fluffy, then beat in the egg yolks. Stir in the flour, then use your hands to bring the mixture together into a dough. Remove from the bowl, wrap and transfer to the fridge to chill for at least 1 hr.
- Roll the pastry out onto a lightly floured surface to the thickness of a £1 coin, then lift into a 23cm loose-bottomed tart tin. Press the pastry into the base and sides of the tin, allowing any excess to hang over the sides. Put the tin on a baking sheet and chill for 30 mins.
- Heat the oven to 180C/160C fan/gas 4. Prick the base of the pastry case with a fork. Line with baking parchment and baking beans and bake for 20 mins, then remove the parchment and beans and bake for 10-15 mins more until golden. Remove from the oven and leave to cool in the tin before using a small serrated knife to trim away the excess pastry.
- To make the filling, roughly chop or bash half the pecans and set aside. Whisk the eggs and sugar together in a large bowl, then add the golden syrup, butter, salt, vanilla extract and bourbon, if using, and continue to whisk until everything is well combined. Add the pecans and mix again to thoroughly combine.
- Pour the pecan filling into the pastry case and arrange the remaining whole pecans on top. Bake for 20 mins until evenly coloured – it should be lightly golden brown and set with a slight wobble when you gently shake the tin. Remove from the oven and set aside to cool for at least 1 hr. Just before serving, whip the cream and maple syrup together to soft peaks and serve alongside the pie.
Calories 593 calories, FatContent 45 grams fat, SaturatedFatContent 19 grams saturated fat, CarbohydrateContent 38 grams carbohydrates, SugarContent 22 grams sugar, FiberContent 3 grams fiber, ProteinContent 7 grams protein, SodiumContent 0.4 milligram of sodium
CHOCOLATE PECAN TART RECIPE – BBC FOOD
For this recipe you will need a heavy, flat baking tray and a 25cm/10in fluted flan tin.
Provided by: Paul Hollywood
Prep time: 2 hours
Cook time: 2 hours
Yield: Serves 10
|125g/4½oz plain flour|
|2 tbsp icing sugar|
|2 tbsp cocoa powder|
|1 medium free-range egg|
|1 tsp lemon juice|
|135g/4¾oz cold unsalted butter, cut into roughly 1cm/½in cubes|
|80g/3oz dark chocolate, broken into pieces|
|45g/1½oz unsalted butter|
|160g/5¾oz granulated sugar|
|235ml/8¼fl oz golden syrup|
|3 free-range eggs|
|1 tsp vanilla extract|
|235g/8¼oz pecans, chopped|
|vanilla ice cream or double cream, to serve|
- For the pastry, put the flour, icing sugar and cocoa powder into a large bowl and mix them together. Lightly beat the egg with the lemon juice and 2 tablespoons very cold water in a measuring jug with a fork. Set aside.
- Add the butter to the flour and toss the cubes to coat them in the flour. Rub the butter into the flour, using your fingertips. (Lift your hands above the bowl, rubbing the fat and flour together then letting the crumbs fall back into the bowl. Keep going until the mixture looks like fine breadcrumbs.) Make a well in the centre of the mixture and pour in the egg mixture. Incorporate the liquid into the flour and butter mixture, using one hand. Avoid overworking the dough as this will make your pastry tough. If it is too dry, add a splash more cold water.
- When the dough just sticks together in clumps, form it into a ball. Knead it very lightly on a lightly floured surface to bring it together into a smooth dough. Again, don’t overwork it. You can test it by taking a little bit of pastry and rolling it out. If it starts to crack easily, it needs just a touch more kneading to develop the gluten slightly more. Wrap the pastry in cling film and leave it in the fridge to chill for about 30 minutes.
- Preheat the oven to 190C/170C Fan/Gas 5. Heat a heavy, flat baking tray.
- Roll the pastry out on a floured surface and use it to line a 25cm/10in fluted flan tin. Leave any excess overhanging and prick the base of the pastry using a fork. Chill the pastry for 10 minutes.
- Line the pastry case with parchment paper and fill with ceramic baking beans or uncooked rice. Place the tin on the hot baking tray and bake blind for about 15 minutes until set and pale golden-brown. Remove the beans and paper and return to the oven for about 10-12 minutes until the base is cooked. Reduce the oven temperature to 180C/160C Fan/Gas 4.
- For the filling, melt the chocolate and the butter together in a heatproof bowl over a pan of simmering water. When melted, set aside to cool slightly.
- In a medium saucepan, combine the sugar and golden syrup and bring to the boil, stirring constantly. Set aside to cool.
- Beat the eggs in a large bowl, then stir in the chocolate mixture. Whisk in the sugar syrup mixture and thoroughly combine. (It’s important to cool the melted chocolate and sugar syrup or they will scramble the eggs.) Add the vanilla extract and stir in the pecans.
- Pour the pecan filling into the baked pastry and bake in the oven for 30-40 minutes until set. Cool and serve with vanilla ice cream or double cream.